Antioxidants, free radicals, functional foods and their impact on human health (A Review)

Abstract

Antioxidants are essential for safeguarding the body from damage inflicted by free radicals, which are unstable molecules generated by metabolic activities or exposure to detrimental environmental conditions like pollution and radiation. Free radicals induce cellular damage, contributing to accelerated aging and the onset of various chronic diseases, including cancer and cardiovascular disorders. Antioxidants function as protective agents, neutralizing dangerous chemicals and safeguarding cells from damage. The most notable among these are vitamins C and E, along with substances like polyphenols and flavonoids. Besides antioxidants, functional foods are vital nutritional elements that offer health advantages exceeding simple nutrition, as they encompass biologically active substances that enhance health and safeguard against diseases. These foods comprise green vegetables and vibrant fruits. Consuming antioxidants and functional foods enhance general health and sustains the body's internal equilibrium. Notwithstanding their advantages, it is imperative to consume these foods in appropriate quantities, as excessive intake of antioxidants may result in detrimental effects. This article seeks to elucidate the interplay between antioxidants, free radicals, and functional foods, as well as their contributions to enhancing human health, illness prevention, and overall quality of life.